Made up a batch of this Thai Red Curry Stew for the family dinner yesterday and it was a huge hit. Thought you might enjoy it too! Been crazy busy around the farm and still pretty chilly, rainy lately hence most meals are one potters left to roast for awhile in the oven, slow simmered in the terracotta pot on the stove or set in the crockpot to do their thing. Super easy, just throw this one in the crockpot and off you go. I will give you three versions of it:

  1. plantbased
  2. with pasture-raised grassfed beef
  3. without coconut milk for those with allergies

Why Slow Cook

Before we get into the recipe though humor me a minute while I expound upon the benefits of slow cooking. Such as:

  • mostly fresh ingredients used
  • nutrition-rich, natural juices from vegetables and meats are retained in the sauce or broth
  • is less likely to expose you to advanced glycation end products (AGEs); toxins the body absorbs when consuming grilled, fried or broiled meats, cheeses and other foods of animal origin and any foods cooked at high temperatures (AGEs may give food appetizing tastes and smells but in the body have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease and Alzheimer’s disease)
  • you’re not slaving over a pot for hours; all that’s required is the initial prep and saves on cleanup time
  • helps tenderize less-expensive cuts of ethically farmed, pastured raised meat
  • help you cut grocery bills because you can use inexpensive ingredients such as dried beans that have been soaked overnight, even sprouted first rather than more costly and less nutritious canned ones
  • uses less electricity than an oven
  • eliminates the temptation to order take-out which is often less nutritious and more expensive when you’re tired or in a hurry

Slow cooking does not always have to be done in a crockpot though it is my preferred method since I can set it up and walk away from it. I also really like my terracotta pot on a heat diffuser on the lowest setting of my stove or one pan meals slow roasted in the oven. They key is to cook a longer time in some sort of liquid on low heat. This is a larger size recipe that will serve 6-8 or a smaller family with leftovers for lunches or dinners later in the week.

Thai Red Curry Stew – Slow Cooked

2-3 tablespoons coconut oil or avocado oil

3 pounds grassfed pastured beef stew meat OR portobello mushrooms, chopped into bite size pieces

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

2 teaspoons minced fresh ginger

2 1/2-3 cups full-fat coconut milk depending on how saucy you want it (for coconut free version substitute vegetable or bone broth)

1/3 cup tomato paste

1/2 cup Thai red curry paste

2 tablespoons fish sauce (I like to use this one) OR coconut aminos OR gluten free tamari

2 teaspoons fresh squeezed lime juice

2 teaspoons sea salt

2 cups broccoli florets

2 cups spiralized or julienned carrots

handful fresh cilantro; loosely chopped and lime wedges, for garnish

Heat 1 tablespoon of the coconut oil in a large skillet over medium high heat. Brown the meat or mushrooms on all sides; depending on the size of your pan you might need to do this in batches.

Using a slotted spoon transfer each batch directly to the slow cooker, then continue browning until it’s all been done. To ensure even browning, if a lot of liquid has accumulated at the bottom between batches, pour it into the crockpot.

Add 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium high heat for 5 minutes.

Pour in the coconut milk or broth and stir continuously to release the browned bits on the bottom of the pan.

Add the tomato paste, curry paste, fish sauce or substitute, lime juice, and salt, then pour the mixture into the crockpot over the beef or mushrooms in the slow cooker.

Depending on your timeline you can cook on low (my preference) for 8 hours for beef and 6 hours for mushrooms or high for 5 hours for beef or 3 hours for mushrooms. Add the broccoli and carrots during the last hour if cooking on low or the last 30 minutes if cooking on high. If you are making this ahead, when you are ready to eat it, you can use a tablespoon of coconut oil to stir-fry the broccoli and carrots in a bit of additional ginger and garlic before serving, add them to the crockpot, mix and let it all sit for 10-30 minutes before serving. Serve garnished with chopped cilantro and lime wedges.

We had it straight up on it’s own and it would also go well over kelp noodles or cauliflower rice. The quickest way to make cauliflower “rice” is to chop up the portion size you wish, add it to a food processor and pulse until it reaches a rice consistency. Then add to a dry skillet on low heat, add a lid and let it “steam” until it turns translucent. Spoon your “rice” into a bowl or plate then top with your curry. Serve with the quick easy salad below for a tasty complete meal. Enjoy!!!

Bonus Recipe: Thai Cucumber Salad

1 English cucumber or 3-4 Persian cucumbers

1 shallot, minced OR 1/4 cup red onion, minced

2 green onions, finely sliced

1 fresh red chili, deseeded and minced, OR 1/4 cup diced red bell pepper

1/2 cup fresh cilantro, roughly chopped

1/2 loose cup fresh basil, lightly chopped

1/4 cup roughly chopped sprouted almonds

handful each bean sprouts, pea shoots, daikon radish sprouts

DRESSING:

2 tablespoons fish sauce (optional)

juice of 1/2 lime

1 tablespoon gluten free tamari OR Nama Shoyu OR coconut aminos

1-2 cloves garlic, minced

1/4 to 1/2 teaspoons cayenne (according to taste)

1 1/2 to 2 teaspoons maple syrup

Chop the cucumber to create bite-size rectangular chunks. Place in a salad bowl.

Add the shallot, green onion, chili/red pepper, basil and cilantro to the salad bowl.

Combine the dressing ingredients together in a cup. Taste-test it for the sweet-sour balance, adding more maple syrup if it’s too sour for your taste. (Note: the dressing may seem quite salty and pungent but once combined with the salad will be perfect.)

Pour dressing over the salad and toss well.

To serve, top with chopped almonds, sprouts and shoots, plus extra cilantro. Serve immediately, or cover and refrigerate up to 3 hours. It does not keep well much longer than one day. Mix well to serve if it’s been sitting.

Enjoy!

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